A wholesome take on Aubergine Skillet, built on olive and tomato and finished the way we like it. Ready in about 43 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the olive and tomato elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the capers and the rest of the olive and tomato flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mediterranean
Members
This Mediterranean Skillet leans on garlic and chilli to do the heavy lifting. We stir-fry the...
Mediterranean Our tested Braised Chicken Breast Ramen: garden, generous, and balanced with feta and mint....
Mediterranean This Mediterranean Fritters leans on lemon and herb to do the heavy lifting. We grill the...
Mediterranean This Mediterranean Dip leans on feta and mint to do the heavy lifting. We slow-cook the Lamb...